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1
Posted on 5/6/13 at 4:37 pm to Mung
He doesn't care. He probably flipped it and took it off the grill within 30 seconds of taking that picture.
Posted on 5/6/13 at 4:41 pm to BRgetthenet
That's not my grill, I just stole that off of the interwebs. I thought it was pretty damn clean though. I was actually impressed with his grill surface condition compared to the housing.
ETA: I ordered a rare hamburger this weekend at a restaurant. The server gave me a WTF look and I said 'as rare as they'll send it out'. It came out cooked all the way. I don't care though, I guess they were doing me a favor.
ETA: I ordered a rare hamburger this weekend at a restaurant. The server gave me a WTF look and I said 'as rare as they'll send it out'. It came out cooked all the way. I don't care though, I guess they were doing me a favor.
This post was edited on 5/6/13 at 4:45 pm
Posted on 5/6/13 at 4:49 pm to Gaston
I admire your gusto Gaston.
It reminds me of a line from the aged ribeye thread. "what doesn't kill ya' will make you stronger. Of course, in this case, it will kill you."
Posted on 5/6/13 at 4:55 pm to Zach
I am at least partly like those guys. We have a spice rack. However, it is not in any order I can figure out. Keeping it mixed gives me great joy in my heart when I finally find that bottle of Dried Mustard I stuck in it five years ago.
The wife did label the AP and Self Rising flour storage jars. We keep them in otherwise identical jars that once had SAMs chocolate dipped almond biscotti. Hated it when our SAMs stopped selling those tasty Coffee dipping pieces of concrete.
The wife did label the AP and Self Rising flour storage jars. We keep them in otherwise identical jars that once had SAMs chocolate dipped almond biscotti. Hated it when our SAMs stopped selling those tasty Coffee dipping pieces of concrete.
This post was edited on 5/6/13 at 4:58 pm
Posted on 5/6/13 at 4:56 pm to Zach
quote:
Any of you folks do any of this?
quote:
1. Organize your spice cabinet by alphabet left to right.
Posted on 5/6/13 at 4:56 pm to MeridianDog
Noni's. I remember those.
Posted on 5/6/13 at 4:59 pm to BRgetthenet
I hope my love of chocolate almond biscotti dipped in late Saturday night coffee with Ameretto doesn't speak poorly of me.
Posted on 5/6/13 at 5:39 pm to BRgetthenet
I'm a Cook's Illustrated/America's Test Kitchen/Cook's Country fan. I've just gotten too many priceless tips from them.
For example:
Start pork chops in a cold pan and the result will be the juiciest chops you've had.
Brine your red beans instead of just soaking them - the skins will be softer and the beans are ready sooner.
Recipe for Blackout Cake that will make you forget McKenzie's - best cake I ever had, period.
Their pricing structure on their websites bugs me for sure, and Chris Kimball can be an oddball, but overall, I like the products.
For example:
Start pork chops in a cold pan and the result will be the juiciest chops you've had.
Brine your red beans instead of just soaking them - the skins will be softer and the beans are ready sooner.
Recipe for Blackout Cake that will make you forget McKenzie's - best cake I ever had, period.
Their pricing structure on their websites bugs me for sure, and Chris Kimball can be an oddball, but overall, I like the products.
This post was edited on 5/6/13 at 5:41 pm
Posted on 5/6/13 at 5:45 pm to Zach
The back cover is about the best part of that publication. I frame them for the kitchen walls.
Posted on 5/6/13 at 6:10 pm to Stadium Rat
I got a year' worth of pubs as a gift when I first got engaged. I enjoyed the recipes..
Some of the product reviews were good.
But I'm looking at the edition Juicy Pork Chops-Start with a Cold Pan?
It has the olive oil tip, the toothbrush tip, etc.
Did Zach just get the same boiler plate edition I got? The orange cover?
O.k., I see how Chris is running this show.
Some of the product reviews were good.
But I'm looking at the edition Juicy Pork Chops-Start with a Cold Pan?
It has the olive oil tip, the toothbrush tip, etc.
Did Zach just get the same boiler plate edition I got? The orange cover?
O.k., I see how Chris is running this show.
Posted on 5/6/13 at 6:49 pm to Zach
My dog would be pissed if I didn't drop some cheese while grating.
I must be brutish. I make a hell of a mess sometimes in the kitchen.
I must be brutish. I make a hell of a mess sometimes in the kitchen.
Posted on 5/6/13 at 8:01 pm to Zach
quote:
2. When grating cheese do it in a large zip lock bag that contains your hand, the grater and the cheese so it catches all the fly away bits.
I wonder how you get your hand, the grater and some of the cheese out of the bag without losing a few fly away bits?
Posted on 5/6/13 at 8:32 pm to BRgetthenet
quote:
Juicy Pork Chops-Start with a Cold Pan?
Doesn't give you the whole recipe, but does give the plan:
LINK
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